Crisp & crunchy palak pakora
A perfect rainy or a winter evening snack!
Ingredients
- 200 g baby spinach
- 2 cups gram flour (besan)
- 1 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp chaat masala for garnishing
- oil for frying
- salt to taste
Instructions
- Wash the spinach leaves, pat them dry and keep them aside
- Mix the gram flour with the spice powders, cumin seeds and salt
- Gradually add water to the mixture to form a smooth, lump-free and moderately thick batter
- Once the batter is ready, heat a wok with oil
- Take about a tablespoon of this hot oil and add it to the batter and mix well. This step will ensure fluffy pakoras
- Dip each spinach leaves individually in the batter, coat well and drop it in the hot oil
- Keep the flame low while releasing the leaves in the oil and increase it once in the oil
- Flip the pakoras once or twice over. Remove on a kitchen towel once they turn golden brown
- Garnish the pakoras with some chaat masala and serve hot with some tamarind chutney and hot Indian masala chai!
Notes
- Ensure that the spinach leaves are completely dry before you dip them in the gram flour batter
- Adding hot oil to the batter eliminates the need of using baking soda to make the pakoras fluffy
- g - grams
- tsp - teaspoon